Soups: Borscht 22 by Recipe Cottage

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	Borscht 22

		UKRAINIAN BORSCH: 300 g of pork or beef 2 middle-sized carrots 2-3 small-sized beetroots 4-5 middle-sized potatoes 400 g white cabbage 1 middle-sized onion 3 spoon tomato puree 2 middle-sized fresh peppers fresh herbs like parsley or dill 3 teeth (cloves) garlic Bay leaves ground black pepper black peppercorns hot paprika 3 spoon sunflower oil 3 litres water Cook the broth from water, meat and carrots (slice with rings). You can cut it with other figure, of course. The broth must be very "clear". Cook it for a 1 1/2 hour. Also you can prepare this broth before the main cooking. For an example for a day before. Add the few black peppercorns and couple of Bay leaves into the boiling broth Remove a rind from beetroot and slice each one like a chips, though you can make a different size of the sliced pieces on your taste. Then put it into boiling broth (after 1 1/2 hour), but put off from broth the Bay leaves before Potato pieces, slice as you like (but no smaller than 2 1/2 x 3 cm), put into broth too, after beetroot. Chop an onion in same time and put it on frying pan with 3 spoon boiling sunflower oil. The beetroot and potato are boiling, the onion is roasting ..so do the next step Chop a cabbage like strow, but don't do it too small. So do it with fresh peppers too..and parsley..and dill. Look at your roasting onion (he must be golden). Tomato puree, diluted by water or by broth and looked as thick tomato juice, add into the roasting onion and stew all for a 3 - 4 minutes. Add cut cabbage with other cut vegetables into broth and all sauce from frying pan then. Notice, that the broth mustn't boil too strong. Taste of your dish depends from what you put there at the end. Put a salt and all of those spices which you have prepared before..on your taste. Don't shy to try your dish in process. If you feel that your Borsch (..it's Borsch instead of broth!) is too sweet tight a lemon into your dish (only couple of drops). If you like more sweet taste add a bit of sugar. Don't forget about garlic! Chop it and add at the end, before 5 minutes exactly. Also add new Bay leaf for aromat. After all have being done turn off your oven and let Borsch there. That's all!! Congratulations!! You have just made a very very popular Ukrainian dish. One moment! When you eat this delicatessen will add one spoon of sour cream into the plate. You'll enjoy it on 200%. Try Borsch with dark bread and spring onion (no cut..just whole!) Also you can use the toasts polished with garlic. Would you like to get a real feeling of one of the Ukrainian village? Try Borsch with Pampushki The second moment! Borsch and meat from borsch have much more better taste after 2 days. Check it out! Thus you must save one right. Notice you must boil pan with Borsch every time you are going to eat, because Borsch might turn sour! The cold Borsch take in refrigerator. If it's hot summer day and you don't want to eat so hot meal try In summer day. You might eat it from refrigerator. Are you vegetarian? You are well come! It might be good addition to your style.